2 cups cilantro leaves and stems
1 cup parsley leaves
2 garlic cloves
1/4 cup pumpkin seeds
juice of 1 lime
1 teaspoon McCormick Gourmet Organic Peruvian Seasoning
Kosher salt and freshly ground black pepper
1/2 cup olive oil
3/4 pounds of carrots, scrubbed and stems removed
1 tablespoon red wine vinegar
Preheat oven to 450°. Halve carrots lengthwise, then cut into pieces about 3-inches long.
Toss carrots with 1 tablespoon olive oil and a pinch of salt and pepper on a foil-lined rimmed baking sheet. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
Make the cilantro pesto by adding cilantro, parsley, garlic, pumpkin seeds, lime juice, Peruvian Seasoning, remaining olive oil in a blender, and blending until well-combined. I like to leave it a tiny bit chunky so you can see the flecks of the herbs.
Add the carrots to the blender with 1 tbsp red wine vinegar and purée into a chunky paste. Add a little water if you need to thin it. Serve with crackers, bread, or veggies for dipping!